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A man went into a restaurant and sat down. He was looking around when he noticed a sign on the wall. It read: ‘If you ask for something and we can’t serve it to you, we will pay you BD100’.
The man thought a while about this and when the waiter came for his order he said: “I’d like elephant ears on toast, please.”
“Brown or white toast sir?” The waiter asked. The man smiled, sure that there was no way they could serve him: “White toast, please.”
The man sat and waited. Eventually the waiter came back and handed him BD100. The man smiled and said: “I knew it.”
“Yes sir,” replied the waiter. “I’m afraid we’ve run out of bread!”
Ask for an ‘elephant’s ear’ at the Fiamma Restaurant at Sofitel Bahrain Zallaq Thalassa Sea & Spa and you will not be disappointed. You will be treated to a plate-filling awe-inspiring Cotoletta De Vitello Alla Milanese veal chop, aptly-called by the locals ‘l’orecchia di elefante’ (elephant’s ear) as reference to its size and shape.
It is one of the signature dishes on the new I Classici menu produced by the restaurant’s recent recruit, executive sous chef Manuelo Pintore, pictured below centre, in collaboration with Fiamma’s restaurant manager Lorenzo Sabella, pictured below, (who started his hospitality career as a well-respected chef) and executive chef Indrajit Saha.
Just days after its unveiling, the dish has already become a firm favourite with diners, according to Chef Manuelo, who boasts more than 20 years of experience cooking and managing in kitchens at restaurants at home in Italy as well as in five-star hotel kitchens across the globe.
I’m not surprised. Perfectly pan-fried and served on the bone for added flavour, served with rocket and cherry tomatoes, this dish (BD16++) is simply magnifico.
This is a full meal by every stretch of the imagination.
Although I Classici was my point of reference for this Eating Out review there is a full menu of starters, main courses and desserts. But it has been produced to offer a fine-tuned collection of delightful dishes, a combination of all-time favourites from one of Europe’s culinary hotspots, a country so diverse that at times its range of offerings can prove overwhelming.
Other signature dishes on the list include the refreshing Caprese (BD7.200++) Buffalo Mozzarella Cheese, Tomatoes and Basil Olive Oil and Minestrone (BD4.400++), a soup with sauteed mushrooms, seasonal vegetables and garlic croutons.
Kathryn went for a Fiamma-signature dish off the menu, Tangiolini All’astice, (BD15.500++) homemade pasta with lobster with a Bisque Cherry Tomato Sauce, a main course, which she highly-recommended as a tasty Italian number.
Our son Stan settled down for the Tagliatelle Alla Bolognese (BD6.500++) plus, with his eyes probably bigger than his stomach, a few slices of a perfect Pizza Margherita (BD6.800++).
It was welcoming to note, that not only has the menu been updated but the restaurant has also added to the ambience of the setting from the moment you step in, with a showcase of cheese amid a delicatessen counter highlighting a range of traditional cured meat that really transports you into an Italian setting.
It’s a simple, clever touch to be congratulated, and somewhat of a talking point as diners gathered at the entrance.
Chef Manuelo explained when he first arrived he wanted to add some more ‘Italian soul’ to the enterprise and came up with the idea of creating a menu that presented both classic and modern dishes.
“We are probably the first restaurant in Bahrain to highlight and dedicate a separate page for our classic dishes like Veal Milanese, which has become a favourite in the few days since the launch of the menu,” he said.
He also urged us to try one of the Fiamma signature desserts before departing, so how could we disappoint the kitchen team without tasting the Crosttatina Fichi E Balsamico (BD4.400++).
It was one of those wonderful hot and cold concoctions, a fabulous warm fig tart on a batter base with homemade Ricotta ice cream. Heavenly.
And, in case you’re wondering, they didn’t run out of bread either!
